Hot Chilli Seeds

A very hot variety, one Bangladeshi plant will produce dozens and dozens of upward facing chillies that are sweet but spicy, perfect consumed fresh.

Also known as Piri Piri, which is for Swahili 'pepper pepper', the Birdseye Zimbabwe is a compact plant that produces small erect pods slightly hotter than the popular Thai Birdseye.

Similar to the standard Thai Birdseye, but longer and fatter - perfect for the gardener that believes the age old adage 'size matters'.

It may produce pods smaller than the iconic Thai Birdseye, but the Birdseye Baby packs the same powerful chilli punch and delivers the same fresh crisp taste.

One of the most widely used chillies in Thai and Vietnamese cuisine, the Thai Birdseye is small but spicy and belongs in the veggie patch of all chefs and home cooks alike.

The hottest of the Australian chillies, the Australian Broome delivers a hard-hitting, long-lasting burn, just like the Australian sun!

A very hot habanero variety that produces bigger and more ribbed fruits; perfect for those who believe that size does matter.

One of the oldest Capsicum Annuum chillies in the world, the Chiltepin produces tiny pea size pods whose heat has been described as "arrebatado" - rapid but violent.

A Habanero/Scotch Bonnet variety that produces large, juicy pods that are very hot, around 300,000 SHU. A good introduction to very hot chillies.

Between 1994-2006, this was the world's hottest chilli; selectively bred to produce hotter, heavier and larger fruit than the traditional Habanero, the Red Savina measures in at almost 600,000 SHU.